In a large bowl, toss the meat cubes with the Birria seasoning. Set the seasoned meat aside.

Lightly toast the guajillo and arbol chilies in a saucepan for 30 seconds per side until fragrant (be careful not to burn them). Now, add the onion and tomato to the pot along with enough water to cover them completely. Bring the mixture to a boil, then reduce the heat and simmer for about 10-15 minutes, until the chilies are soft.

Transfer the chilies, onion, and tomato, along with the simmering liquid, to a blender. Add the garlic cloves, the can of Chipotles Con Salsa Adobo, and the Tapatío instant ramen seasoning packet. Blend until you have a smooth, thick paste.

Heat 2 tbsp of oil in a large Dutch oven or heavy pot over medium-high heat. Sear the seasoned meat cubes on all sides until browned, working in batches if necessary.

Pour the chili paste over the seared meat. Add the beef broth (enough to generously cover the meat) and the bay leaves. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 3.5 to 4 hours, or until the meat is completely fork-tender.

Remove the meat and shred it with two forks. Strain the remaining broth (consomé) through a strainer into a separate pot. Skim any excess fat from the top (reserve the bright red oil).

Bring the Birria consomé to a boil. Ladle the boiling hot consomé directly into the bowl over the noodles, shredded meat, and vegetable flakes, filling it to the indicated line or until the noodles are fully submerged.

Cover the bowl with its lid (or foil/a plate) and let the noodles steep for 4 minutes (or according to package directions).

Remove the lid, stir the noodles, and add a generous scoop of the shredded Birria meat (if you want). Top with fresh chopped cilantro, onion, and a lime wedge.